|In North India curry sauce made with fresh tomatoes Onions Garlic Ginger and curry spices is most common
Traditionally, stone mortar and pestle are used to grind onions, garlic and spices. Now, we can use electric blender or a food processor for this purpose.
Don't use Aluminum Pot to cook anything with tomatoes. The acid in tomatoes re-acts with Aluminum and will leave a bitter taste. The sauce may even pit your pot. Use heavy stainless steel pots. Don't even use Aluminum foil to cover the sauce.
1. Onions: 2 Cups
2. Garlic: 8 Cloves
3. Ghee: 1/2 Cup
Substitute: Vegetable oil
4. Coriander Powder: 2 Tablespoons
5. Cumin Powder: 2 Tablespoons
6. Turmeric powder: 1/2 Tablespoons
7. Paprika: 1/2 Tablespoons
8. Fenugreek powder: 1/2 Tablespoons
9. Ginger powder: 1/2 Tablespoons
10. Cayenne Pepper: 1 teaspoon
11. Water: 1/2 cup
12. Tomatoes chopped: 3 Cups
13. Amchur: 1/2 teaspoon
Yield: 1-1/2 Quart
Step 1: Grind Onions and Garlic to a paste.
Step 2: In a heavy pot, heat Ghee on medium heat. Add Onions and Garlic. Sautee till oil seems to separate and most of the moisture is gone.
Step 3: Add items 4 thru 10. Fry about three minutes. Don't burn. Add water. Cook on medium heat till all the moisture is almost gone. The paste will look oily.
Step 4: Add Tomatoes. Continue frying till moisture is gone and the paste looks oily. Add Amchoor.
Note : Use 2 Cups of Tomato Masala per pound of Meat or Vegetables.